Description
A comforting and creamy chicken and rice soup that’s easy to make!
Ingredients
Scale
- 3 tablespoons salted butter
- 1 pound boneless skinless chicken thighs (fat trimmed off and cut into bite-size pieces)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried thyme leaves
- 1 cup yellow onion (diced (about 1 small 4 inch sized onion))
- 1 cup celery (diced (about 2–3 medium stalks, trimmed))
- 1 cup carrot (peeled and diced (about 2–3 medium carrots))
- 3 cloves fresh garlic (minced)
- 3 tablespoons all-purpose flour
- 6 cups chicken broth or chicken stock
- 1 cup long grain rice (uncooked)
- 1 cup heavy cream
- 1 cup green peas (frozen)
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper as needed to taste
Instructions
- In a large pot or Dutch oven melt the butter over medium heat.
- Add the chicken with the salt, pepper, Italian seasoning and dried thyme, cook until no longer pink, about 5 to 7 minutes.
- Add the onions, celery and carrot, cook for 4-5 minutes until they just start to soften then add the garlic and sauté for an additional minute.
- Sprinkle in the flour and mix to coat the chicken and vegetables. Keep stirring with a large wooden spoon to make sure that it doesn’t stick to the pot.
- Add the chicken stock and mix well then raise the heat to medium high to bring to a boil.
- Once boiling add the uncooked rice and heavy cream then reduce to low to simmer for about 15 minutes until the rice cooks.
- Add the peas and parsley and stir them in. Season with more salt and pepper as needed.
- Serve hot and garnish with additional chopped fresh parsley, if desired.
Notes
- This soup is best served fresh but can be stored in the fridge for up to 3 days.
- You can add other vegetables like spinach or bell peppers for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg